Iced Cinnamon Swirl Rolls
Everyday 1.5 LB Bread Maker
$99.99
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Ingredients
Dough
½ cup reduced-fat milk, room temperature (70°F)
2 large eggs, room temperature, beaten
4 tablespoons unsalted butter, soft but still holding shape
⅓ cup sugar
¾ teaspoon kosher salt
1 teaspoon pure vanilla extract
3 cups bread flour or 3 cups plus 3 tablespoons unbleached all-purpose flour
⅓ cup cornstarch
1¼ teaspoons active dry yeast
Filling
3 tablespoons unsalted butter, melted
⅓ cup lightly packed brown sugar
3 tablespoons granulated sugar
2 teaspoons ground cinnamon
Icing
1 cup confectioners’ sugar
1½ tablespoons butter, very soft
½ teaspoon pure vanilla extract
¼ teaspoon lemon juice
4 teaspoons reduced-fat milk
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Instructions
Add all dough ingredients, in the order listed, into the Bread Pan fitted with the Kneading Blade. Place the Bread Pan into the Bread Maker.
Press the MENU button to select Dough. Press START/STOP to begin the bread-making process.
While the dough mixes and rises, combine the brown sugar, granulated sugar, and cinnamon in a small bowl. Set aside.
When the dough cycle is complete, transfer the dough to a lightly floured surface and punch it down. Divide into two equal pieces, cover loosely with plastic wrap, and let rest for 20 minutes.
Preheat the oven to 350°F. Brush a 13x9-inch baking dish with 1 tablespoon of the melted butter.
Roll or pat each piece of dough into a 13-inch-wide rectangle about ½ inch thick. Brush generously with melted butter, leaving a 1-inch border along the far edge. Sprinkle evenly with the cinnamon-sugar filling, leaving the top edge uncovered. Roll up tightly from the near edge and pinch the seam to seal. Cut each roll into 9 even pieces.
Arrange rolls cut-side down in the prepared pan. Cover loosely with plastic wrap and let rise in a warm place until doubled in size, about 30 minutes.
Bake for 25–30 minutes, or until golden brown on top. Transfer to a wire rack and cool for 30 minutes.
While the rolls cool, prepare the icing. In a medium bowl, mix together the confectioners’ sugar, butter, vanilla, and lemon juice. Add milk, 1 teaspoon at a time, until smooth.
Drizzle icing over the rolls and let set for 1 hour. Serve warm and let the good times roll!
Chef's Tips
- For a thicker icing, remove cooled rolls from the pan and dip the tops directly into the icing bowl.
- Using bread flour yields light, airy rolls, while all-purpose flour makes them more dense and chewy.
- You can cover with plastic wrap and store at room temperature for up to 2 days.
